Chia-up - breakfast cheer

Getting a good breakfast can be a challenge at times, especially if you're short of time or have run out of inspiration. It's easy to get stuck in the same routine, grab the nearest empty calorie cereal or, worse, have nothing at all.
Breakfast really is the most important meal of the day - your body has been fasting over night and needs good fuel to get it going again. And it doesn't have to be boring, even though cereals and toast sometimes seems like the only things to have. When you're eating a dairy or gluten free diet, you do need to get a bit imaginative at times.
There's loads of different things on offer to power you up for the day - just because you don't have time for a full English (or it's veggie equivalent!) doesn't mean you have to miss out.
Planning the morning meal is as important as any other during the day, so keep ahead of the game, and if mornings are a rush, prepare it the night before.

This chia breakfast bowl is one of the recipes that features in my Eat Well, Live Well course, a five week foray into the world of eating a whole food plant based diet. It's so simple to make, tastes fabulous and is packed full of amazing nutrients and fibre that will keep you going all the way to lunch. Because of it's high fibre content and lack of refined sugar, you won't get that sugar dip mid-morning.
Chia seeds are part of the 'in crowd' at the moment. But rather than just another nutrition fad, these tiny little black seeds really are worth the hype. Just a couple of tablespoons gives you 5g of protein, 11g of fibre and are a great source of plant based omega 3 fatty acids. There's also fabulous amounts of calcium, manganese, magnesium and phosphorous, plus zinc and vitamins B1, 2 and 3. Not only that, there are loads of anti-oxidants that help munch up free radicals that damage our bodies and contribute towards the ageing process.
The fibre content of chia seeds is amazing - not only will it help keep you full for longer, it helps keep your gut happy, providing food for the friendly bacteria deep down that aid digestion and absorption of nutrients, but also keeps our guts a healthy and happy place. And the nutrient profile of these seeds is perfect for bone health - a clean source of protein and lots of calcium, magnesium and phosphorous, all essential to keep bones healthy and strong.
This chia breakfast bowl only takes a couple of minutes to make before you go to bed;  the chia seeds swell up in the milk overnight, so when you grab it in the morning, it's all thick and gooey, and ready to get you going. There's all sorts of toppings you can add - hemp seeds, fruit, coconut etc

- or just eat it as it is. On the photo, I've added some ground hemp seed with goji berries and passion fruit. So think ahead, and have a chia-full day!
Chia seed breakfast bowl
1 small banana
2 tablespoons chia seeds
200mls dairy free milk of choice
1 teaspoon ground cinnamon
Mash the banana in the bottom of a bowl. Pour the chia seeds in then add the milk. Stir in the cinnamon, then place in the fridge overnight. Add your toppings of choice in the morning, and enjoy!

Purple power

Broccoli is definitely part of the 'in' crowd when it comes to superfood veg. Once only served as over-cooked mush (and sadly still is in some establishments), broccoli comes into its own when prepared and served with a little thought and attention. As much as I love those bright green tight florets, and eat them whenever I can, there's a purple sibling that, in my mind, trumps green every time - the beautiful, delicate and seasonal purple sprouting broccoli (PSB).

Green broccoli by itself is pretty amazing, packed full of healthy nutrients like vitamins A, C and some B vitamins, as well as manganese, iron, various phytonutrients and of course fibre. The phytonutrients in broccoli are amazing at helping to support the body's detoxification and one in particular helps eliminates the nasty leftovers out of the body. So it's great ingredient to use for a body spring clean.
So what's so good about the purple stuff? Simply put, it just is! PSB has all of the benefits of green - and more. A higher amount of nutrients like zinc and iron, more B vitamins and more fibre, as the stems and leaves are eaten as well as the florets. And it's purple, and purple food is good!
Even with normal broccoli, I always eat as much of the stem as possible, saving the thick stalk to use in soups or stir fries. The stem is packed with fibre and nutrients so is just as important as the florets. And because the stems of PSB are so much thinner, they're easier to eat. And the leaves of PSB - now they really are a winner as they are packed full of calcium, potassium and vitamin C, so great for your bones and immune system. In fact, PSB just has more antioxidants than it's green counterpart, but needs care as they are also more readily lost in the cooking process.
It's rare to find PSB in supermarkets, although I have noticed it a couple of times. I've tried to grow my own as it's one of those veg that is so gorgeous picked and eaten within a short period of time, but the slugs love them too and my crop is woeful to say the least! Veg boxes are your best bet for fresh, good quality PSB.
We had a gorgeous bagful this week in our Riverford veg box and I couldn't wait to dive in and munch it all up. I find the best way to prepare it to retain as many as the nutrient goodies as possible is to give it a quick wash, trim off the woody end and then slice up the the stalk so it's thinner, then steam briefly or stir fry quickly. It's beautiful deep flavour and colour is retained that way, along with the goodness.
I made this simple pasta dish and it was wolfed down - even the teenage boy who suddenly declared he doesn't like broccoli (!) tucked in with gusto, so it's confirmed teenage friendly. Keeping the PSB lightly cooked gives texture and flavour. If you can't get your hands on any PSB, then of course use green - it's still fabulous, even without the purple power!
Purples sprouting and walnut spaghetti

250g purple sprouting broccoli
1 onion, sliced
2 large cloves garlic, finely chopped
salt and pepper
50g walnuts, lightly toasted
extra virgin olive oil
spaghetti - wholewheat or gluten free
Start cooking your spaghetti as this will takes the longest. Once this is up and bubbling, prepare the PSB. Rinse under a running tap, trim any woody ends then slice the stalks up the centre to make thinner. Place in a steamer and steam for a couple of minutes - do not over cook as you'll loose the nutrients. Meanwhile, sauté the onion for a few minutes until soft. Add the garlic and steamed PSB and stir fry on a low heat for a few more minutes - add a little of the steaming water if the pan gets a bit dry so the garlic doesn't burn. Season with salt and pepper. Add the PSB mix to the cooked spaghetti, and serve topped with the walnuts and a good glug of extra virgin olive oil.